Beetroot Pachadi/ Beetroot in coconut-yoghurt

Beets are one of those veggies that gives lasting impression on your hands...Especially with my inept cutting and grating skills, the juice from the beets were all over the place and I love flaunting my purple hands...Yea bit of a drama queen sometimes....

I have seen on TV that in the olden days women used beets to blush their cheeks...It stays longer and its all natural...Never tried it myself though.

This is a very basic preparation and can be made in no time. The cooked beets are mixed with ground coconut and yoghurt. Season with favourite spices and curry is ready...:). How simple is that...and this is how I made it.

Recipe : 

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1. Beetroot                   - 1 cut in to small pieces
2. Red chilly powder       - 1- 2 tsp or Green Chili - 2-3 
3. Turmeric powder        - 1/4 tsp
4. Coconut                    - 1/2 - 3/4 cup (love desiccated coconut)
5. Cumin seeds              - 1/4 tsp (optional, these days I add this to everything..:-))
6. Shallots                     - 4 - 6
7. Yogurt                      - 1/2 - 1 cup depending on the thickness required.
8. Salt                          - to taste
9. Oil                            - as needed

For tempering : Oil, mustard seeds, dried red chilies and shallots.

1. In a saucepan cook the beetroot with chilly powder,turmeric powder,salt and little water. Beetroot should be soft  and when a fork is pressed, it should easily go through.
2. Switch off heat and let it cool.
3. Meanwhile ground the coconut, shallots and cumin.Green chilies added in this if using it.
4. Once cooled grind the cooked beetroot in a blender.
5. In the sauce pan combine the ground coconut mix and beetroot mix together and stir for some time on med-low heat.
6. Add in the curd and stir and take off from heat. Do not let it curdle.
7. To temper, heat oil in a another pan add mustard seeds and when it starts to pop add diced shallots and dried chilies.
8. Pour this to pachadi.